Key Skills

Job Description

Role Description This part-time Chef De Partie role at Tafelaar Amersfoort is an on-site position based in Amersfoort. The Chef De Partie prepares and cooks menu items to a high standard, ensuring consistency, quality, and presentation in accordance with restaurant guidelines. Responsibilities include organizing and managing a specific kitchen section, assisting with menu development, and supporting inventory control through proper storage and rotation of ingredients. The role involves following food safety and hygiene regulations, coordinating with the Head Chef and kitchen team during service, and helping train and guide junior kitchen staff. The Chef De Partie also contributes to maintaining a clean, efficient workspace and a collaborative, respectful team environment. Qualifications Demonstrated skills in preparing, cooking, and presenting dishes to a high standard in a professional kitchen. Experience managing a specific kitchen section, including organization, timing, and coordination during busy service periods. Strong knowledge of food safety, hygiene regulations, and proper handling, storage, and labeling of ingredients. Ability to work effectively in a team, communicate clearly with colleagues, and support a positive kitchen culture. Proven skills in time management, multitasking, and working efficiently under pressure. Willingness to learn, adapt to menu changes, and contribute ideas for new dishes or improvements. Previous experience as a Chef De Partie or in a similar role is preferred; formal culinary training is an advantage. Availability to work part-time shifts, including evenings, weekends, and holidays as needed.

Core Responsibilities

Prepare and present menu items to a high standard while managing a kitchen section, supporting menu development, and maintaining ingredient inventory. Follow food safety and hygiene requirements, coordinate with the kitchen team during service, guide junior staff, and maintain a clean, collaborative workspace.

Requirements

Candidates should have professional kitchen skills, experience managing a kitchen section, and strong knowledge of food safety, hygiene, and ingredient handling. Teamwork, communication, time management, adaptability, and availability for part-time shifts including evenings, weekends, and holidays are expected; prior Chef de Partie experience is preferred, and formal culinary training is an advantage.